Whoever gave the rolled up chicken thigh recipe (maybe VI?), thank you!
I took boneless, skinless thighs and laid prosciutto over them. Then added a little feta and sun-dried tomato and rolled them up. Added a little Dizzy Dust and put them on raised direct at 350.
Near the end I grilled some romaine to make a salad...the dressing I used is from a great restaurant in St. Armand's Circle in Sarasota, Columbia Restaurant. It's Spanish olive oil, garlic, oregano, white wine vinegar, lemon juice, salt, and pepper.
Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)